The best delicious Pineapple Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Upside-down Cake recipe today!
Hello my friends, this Pineapple Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Pineapple Upside-down Cake.
What Makes This Pineapple Upside-down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Upside-down Cake.
Ready to make this Pineapple Upside-down Cake Recipe? Let’s do it!
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2/3 c Granulated sugar
3/4 c Unsalted butter
1 ts Vanilla
1/4 ts Ground nutmeg or mace
2 Eggs
2 Egg yolks
1 1/2 c Milk
2 ts Baking powder
1/4 ts Salt
1 1/2 c Flour
1 c Yellow cornmeal
1/3 c Madeira
1 lb Pineapple; peeled
– cut into 1/2″ thick slices
– core removed
3/4 c Dark brown sugar, packed
PREHEAT OVEN TO 375F. Cream together granulated sugar and 1/2 cup butter at
medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg,
eggs, yolks and milk. Mix until incorporated. Add baking powder and salt,
then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4
cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over
medium heat and cook 20 minutes. Pineapple will release a lot of liquid.
Remove pineapple with slotted spoon and reserve. Continue cooking until
liquid is reduced nearly to a glaze. Add brown sugar and cook until mixture
becomes smooth, about 2 minutes. Replace pineapple slices, arranging them
nicely in syrup. Pour cake batter over fruit. Bake on middle rack 20 to 25
minutes. When done, wooden pick inserted into center of cake will come out
clean. Place large platter over skillet and turn upside down to remove cake
from skillet. Let cool before serving.
From
Yields
6 Servings
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